• A Caquelon is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word is from a Swiss French term originating in the 18th century derived from the Swiss German word Kakel meaning an earthenware casserole. The term is in common use throughout Switzerland, and in the Franche-Comté and Provence regions of France. The bottom of a caquelon requires a thickness sufficient to prevent burning of the melted cheese when the vessel is placed over a spirit burner at the table (Wikipedia).

• The fondue fork is for dipping purposes only, once dipped the dippee should be transferred to the side plate and picked up with a regular fork.

• The bread should have crust on it so the bread does not fall into the “caquelon”.

• Tradition, not me, states that should a woman drop her bread into the “caquelon” she must kiss the gentleman to her left.

• Tradition also states (remember this is tradition here, not me) should a man drop his bread into the “caquelon” he must buy the next round, if you are dining with me you’re gonna be wasted and I’m gonna be broke.

• Gruyère is a hard yellow cheese, named after the town of Gruyère in Switzerland, and originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne. Before 2001, when Gruyère gained Appellation d'Origine Contrôlée (AOC) status as a Swiss cheese, some controversy existed whether French cheeses of a similar nature could also be labeled Gruyère (French Gruyère style cheeses include Comté and Beaufort).

• Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy and complex. When fully aged (five months to a year) it tends to have small cracks which impart a slightly grainy texture (Wikipedia).

• Vacherin Fribourgeois is a firm Swiss cheese. It is produced under Swiss AOC in the Fribourg canton, where Gruyère also originates. It has a slightly acidic, resiny flavor, akin to Italian Fontina, with a varying strength depending on the age and type. It is also a basic component lending character to fondues (depending on the recipe). Vacherin Fribourgeois has Swiss AOC status with 6 varieties being available (Wikipedia).

• The grandmother or La religieuse is the crust of burnt cheese left at the bottom of the “caquelon” once the fondue has been enjoyed by all.

• Unless you plan to make out with all the people you are dining with no double dipping.

• Fondue was a staple of the seventies and so were key parties, so why not double dip?

• According to a French legend, cheese fondue must be stirred constantly while it is being prepared, and once you begin stirring one way, you cannot switch to stir in the opposite direction or the fondue will be ruined.

• Cheese fondues in Switzerland come in many varieties: Moitié-moitié, Fribourgeoise, Vaudoise, Appenzeller etc. The difference is in the cheese or the blend of cheeses one thing they all have in common is they are traditionally only ever served with bread.

• Cheese fondues are often named after the canton from where they derived and thus one may be traditional in one place and foreign in another, therefore there is no notion of a national fondue.

• No yodelling, lederhosen or dirndls before 10pm, it’s a family restaurant after all!